Nuernberger Elisenlebkuchen Recipes

Steps:

• Preheat oven to 300 F or 150 C and grease cookie sheet. If you have a silicon cookie sheet, this works best.
• Cream together eggs and sugar at high speed until you have a thick yellow cream. This will take some time, but don't stop beating before the mixture is really thick and creamy!
• Mix in spices, rum, vanilla and candied peel, then fold in ground almonds, nuts and baking powder.
• Drop heaped teaspoons full of batter onto greased cookie sheet and flatten slightly.
• Bake at 300 degrees 25 - 35 minutes.
• For the light glaze stir together 3 1/2 ounces powdered sugar with just as much hot water that you get a thick creamy icing.
• For the dark glaze stir together 3 1/2 ounces powdered sugar with the cocoa powder, melt the coconut oil and mix with sugar and cocoa, add just enough hot water to have a smooth thick creamy icing.
• Immediately after removing the cookies from the oven glaze half of them with light and half with dark icing.
• Let cool completely and store in airtight container in a cool place.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper and arrange backoblaten (German baking wafers) on top, leaving a 1-inch space between them.
• Combine almond flour, sugar, eggs, ground hazelnuts, candied lemon and orange peel, ground cinnamon, vanilla sugar, and ground cloves and mix into a firm dough.
• Shape mixture into balls. Arrange balls on the prepared wafers; press gently to flatten into 1/2-inch-high rounds.
• Bake in the preheated oven until light brown in color, 15 to 20 minutes. Cool completely, about 30 minutes.
• Place chocolate in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Cover the top of each lebkuchen with chocolate.

Steps:

• To make the Lebkuchen spice blend:.
• Mix all ingredients together (grinding whole spices as needed), and place in jar with tight fitting lid. This will make more than you need.
• To make the cookie dough:.
• Beat eggs and sugar in mixer at high speed until triple in volume.
• Stir in ground almonds, hazelnuts, candied citrus peel and Lebkuchen spice blend.
• Cover bowl and let rest overnight in fridge.
• Baking day:.
• Preheat oven to 300F.
• On a cookie sheet, place Oblaten wafers.
• Drop scoop (about 2 tsp for 5cm size Oblaten) of dough in centre of each wafer.
• Using the wet back of a spoon or spatula, gently flatten and spread the dough until it reaches the edges of the Oblaten. Slightly mounded, a little higher in the middle than the edges is the shape you want. The dough will not spread in the oven.
• Set almond slices into the dough as decoration.
• Bake for 20 minutes, until golden and slightly puffy (and resistant to touch).
• While cookie is warm, brush glaze (mix icing sugar and hot water) onto cookies with a pastry brush.
• Let cool on wire rack.
• Can be stored for a couple of weeks.